
Our recipe for gluten-free vegan stuffed green or red peppers is as delicious as it is easy to make! Whether you are making them because you have a hankering for them, or because you have some bell peppers left in your produce drawer and need to use them up, this recipe is perfect for the task!
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Either way, this recipe turns these hearty vegetables into a gourmet main dish. They’re so easy to make, and so filling!
Peppers are such a great, and often overlooked, source of all sorts of nutrients, as well! According to Texas A&M University’s department of agriculture, peppers “are very rich in Vitamin A, Vitamin C, and potassium …are moderately rich in folate (folic acid) and dietary fiber and also naturally low in calories, fat, and sodium”!
You can use any color pepper you wish — green, red, yellow, or a combination of hues. Either way, your pepper will bake beautifully in your oven, and you’ll end up with a creation that is almost too lovely to eat. But go ahead and eat it anyway, and please share with your loved ones!
Thank you! ❤️
*Receipts will come from ISIPP.
Gluten-Free Vegan Stuffed Peppers
Ingredients
4 medium-sized bell peppers
2/3 cup cooked brown rice
2 Tablespoons olive oil
1 small onion, diced
1 sliced carrot
1 small chopped zucchini
3/4 cup crimini mushrooms, sliced thin
2/3 cup chopped Italian parsley
2/3 cup tomato puree
sea salt and black pepper to taste
pinch of ancho chili powder
TIP: you can make your own puree by chopping 2 cups of roma tomatoes into small chunks. Pour them into a medium-sized pot. Allow them to boil in their own juices on your stovetop at a low heat for about 10 minutes. Then transfer them to your blender or food processor. Give them a whirl, and you’re done! You may have a little bit left over for later.
Directions
Cut off the tops of the bell peppers (they should look like little hats) and set them aside. Scoop out the seeds and compost or discard them.
Heat some olive oil in a large frying pan and add the chopped onions. Fry them for about 3 minutes and then add the mushrooms. Continue frying for 5 minutes, and then add the carrots and zucchini.
Toss in some sprinkles of salt, pepper, and ancho chili, adjusting for your taste preferences. You’ll know you’re done frying when the carrots begin to soften (about 5-7 more minutes). Your kitchen will smell wonderful!
Remove the pan from the heat and stir in the parsley, tomato puree, and brown rice. Keep stirring until your mixture is thoroughly combined.
Grease a large baking pan with olive oil and arrange the green peppers on it. Stuff the peppers with your mixture and put their tops back on. Pop the pan into the oven and bake at 400 degrees for about half an hour.
Remove your stuffed peppers from the oven, garnish with additional parsley, and serve piping hot!
Makes four hearty portions. Cover any leftovers and refrigerate for later. These peppers will keep well for about three days. They taste great reheated! Such a wonderful meal for those chilly winter evenings. Enjoy!
The Happy Gluten-Free Vegan is always free, with no annoying ads or video pops, but it does cost us money out of our pocket to keep it going (over 12 years so far!) So your tips via CashApp, Venmo, or Paypal are VERY appreciated. Receipts will come from ISIPP.
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Originally posted 2021-02-09 22:41:42.